Classic-Swap Cauliflower Hash Browns with Eggs

Hash browns have long anchored the American breakfast plate. This classic swap wrings moisture from cauliflower rice, then binds it with cheddar and almond flour for crisp edges beside sunny eggs.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 9g carbs
• 23g fat

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Ingredients

• 4 cups cauliflower rice
• 6 large eggs
• 3/4 cup shredded sharp cheddar
• 1/4 cup almond flour
• 3, thinly sliced green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp avocado oil
• 2 tbsp chopped fresh parsley

Instructions

1. 1Place the cauliflower rice in a clean kitchen towel and squeeze firmly over the sink to remove as much moisture as possible.
2. 2Transfer the dried cauliflower to a large bowl and add two of the eggs, shredded cheddar, almond flour, most of the green onions, garlic powder, smoked paprika, salt, and black pepper.
3. 3Mix thoroughly with a fork until the mixture holds together when pressed.
4. 4Heat a large nonstick skillet over medium heat and add half the avocado oil.
5. 5Scoop the cauliflower mixture into eight equal mounds and flatten each into a thin patty about 3 inches wide.
6. 6Cook the hash browns 4 to 5 minutes per side without moving them until deeply golden and crisp on both sides.
7. 7Transfer the finished hash browns to a warm plate and tent loosely with foil.
8. 8Wipe the skillet if needed, add the remaining oil, and crack the remaining four eggs into the pan.
9. 9Cook the eggs sunny-side up or over-easy for 2 to 3 minutes until the whites are set and the edges turn lacy and golden.
10. 10Plate two crispy cauliflower hash browns per person, top each serving with a fried egg, and finish with remaining green onions and fresh parsley.